I’m sure all of us are aware of the many health benefits contained in ragi aka finger millet. I myself have waxed eloquent on this subject several times over, on this blog. Rich in fibre, iron and calcium, among other nutrients, low in calories and easily digestible, ragi is an excellent food for weight-watchers, healthy eaters and diabetics, as well as babies, toddlers and growing children. Today, I present to you the recipe for a delicious, healthy snack made using ragi – Instant Ragi Kuzhi Paniyaram.
Roasted ragi porridge was the very first food we fed the bub, when she was ready to take solids. She still eats the porridge for breakfast every once in a while. I, however, didn’t grow up consuming ragi, and was not very fond of it per se, to be honest. Life in Bangalore and parenting acquainted me with the many delicious things that can be made using ragi, and I am now quite in love with some of the dishes we use it in at home often. This Instant Ragi Kuzhi Paniyaram, for instance.
With the sour buttermilk, curry leaves and green chillies that go into them, these Instant Ragi Kuzhi Paniyaram are supremely delicious. They are quite easy to make too, and make for just the perfect snack when you are looking for something healthy but delish and filling.
This dish can be easily be made gluten-free too, if you only skip the asafoetida used in the tempering.
Check out the recipe for the Instant Ragi Kuzhi Paniyaram!
Ingredients (makes about 28 pieces):
- 2 cups ragi (finger millet) flour
- 4 tablespoons rice flour
- Salt to taste
- 1 cup sour curd
- 2-4 green chillies
- A handful of curry leaves
- About 2 teaspoons Eno Fruit Salt
- 1 teaspoon oil + more as needed to make the paniyaram
- 2 pinches asafoetida
- 1 teaspoon mustard seeds
1. Take the ragi flour in a large mixing bowl. Add in the rice flour, salt to taste and sour curd.
2. Chop the green chillies into large pieces and add to the mixing bowl.
3. Tear the curry leaves roughly with your hands and add them to the mixing bowl too.
4. Heat the oil in a small pan, and add in the mustard. Let it sputter. Add the asafoetida and let it stay in for a couple of seconds. Add this tempering to the mixing bowl.
5. Mix the contents of the bowl well to a thick batter, similar to idli batter. You may add a bit of water while mixing. Ensure that there are no lumps in the batter.
6. Heat up a paniyaram pan on high flame, and add some oil in each of the cavities.
7. You will be making the paniyaram in four batches or so. Take the batter for the first batch in a separate bowl, and add in about 1/2 teaspoon Eno. Mix well. Pour the batter into the greased cavities of the paniyaram pan, till about 3/4. Cook covered on medium heat for 2-3 minutes or until they fluff up into balls and are well done on the bottom. Then, use a fork to turn the balls over. Drizzle a little oil around the balls and cook, covered, till they are done on the other side too – about 2 minutes. Transfer the cooked paniyaram to a serving plate.
8. Make paniyaram using the rest of the batter in the same way, in three more batches. Serve hot, with chutney of your choice.
1. I have used store-bought ragi flour here.
2. For best results, use curd that is quite sour.
3. Add just enough water to make a thick batter. Too much water will make a runny batter, resulting in imperfect paniyaram.
4. Add 1/2 teaspoon of Eno Fruit Salt in each batch of the batter, just before it goes into the paniyaram pan. This is critical. Adding all the Eno at one go will not yield fluffy paniyaram.
5. Use 2 fresh packets of Eno Fruit Salt, for best results. Do not use old packets.
6. Use regular, unflavoured Eno Fruit Salt.
7. Baking soda can be used in place of the Eno too. I have not tried it out yet, though.
8. Finely chopped onions and other veggies can be added to the paniyaram too. I haven’t.
9. I prefer cooking the paniyaram covered, so they are done evenly and are crisp on the outside.
10. I use ordinary refined oil in these Ragi Kuzhi Paniyaram.
11. I have a small pan that makes 7 paniyaram at a time. So I have divided the batter into four parts, cooking one batch at a time. If you have a larger pan, you can reduce the number of batches you cook the paniyaram in. Adjust the quantity of Eno you use accordingly, in that case.
12. A simple coconut chutney goes beautifully with these Ragi Kuzhi Paniyaram.
This recipe is for the Foodie Monday Blog Hop that I am part of. Every Monday, a group of us food bloggers get together to present recipes based on a pre-determined theme.
The theme this week is #RagiTales, suggested by Poonam of Annapurna. Poonam’s blog is something you must check out, for her very well-explained recipes from around the world. For the theme, we are all showcasing dishes made using the very versatile ragi aka finger millet.
Did you like this recipe? Do tell me, in your comments!